| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Jerry’s |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Cabbage (green); grated into pieces about 1/2 by 1 inch |
| 2 1/2 |
c |
Carrot; grated |
| 1 1/4 |
c |
Dill pickle; coarse chop* |
| 1/4 |
c |
Mayonniase |
| 1/4 |
c |
Plain yogurt |
|
|
Salt and pepper to taste |
INSTRUCTIONS
* Not real fine, leave in about 1/4 inch chunks.
Mix and voila!
Makes 8 1 cup servings
Typed (verbatim) by wife, Brenda Adams<adamsfmle@sprintmail.com> and
formatted by MC_Buster. MC & Lu posted 11/16/97.
Notes: My husband is volunteer household chef now that I spend all my time
at computer. He is into healthy but tasty. For those who want kids to eat
veges, try this. (Some of us aren't into carrots and cabbage...but together
with the pickle and other stuff, this is wonderfully edible. I can't get
enough of it -- and I am one of those 'picky eaters' that mom's talk
about.) Try this even if you don't think pickle sounds right -- it didn't
to me either, but Jerry's mom makes dishes like these (that's where he gets
these ideas) and hers are always wonderful!
Recipe by: Jerry (the Chef) Adams
Posted to recipelu-digest Volume 01 Number 260 by Badams
<adamsfmle@sprintmail.com> on Nov 16, 1997
A Message from our Provider:
“Jesus: he understands”